My Favorite Scotcharoo Bars

There are many recipes out there for scotcharoos and I've tried quite a few - how heavenly chocolate, peanut butter, and butterscotch are together - but this is by far the best recipe I have come across. The rice krispie part is a lot softer/moister (yay) than others and I think the brown sugar gives them a more butterscotchy/carmely/peanut butter taste.


My Favorite Scotcharoo Bars

1 cup brown sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/2 cup peanut butter
6 cups rice krispies
1 cup semi sweet chocolate chips
1 cup butterscotch chips

In a large saucepan or a pot bring the brown sugar, corn syrup, and vanilla to a boil. Remove from heat and stir in peanut butter till smooth. Stir in rice krispies. Press into a greased 9x13 pan, spray your hands with non-stick spray and press the mixture evenly into the pan.

In a microwave safe bowl combine the chocolate and butterscotch chips. Microwave in 30 seconds intervals, stirring after each time, till chips are melted and smooth. Spread this over the rice krispies mixture evenly. Refrigerate for 20 minutes before cutting. Cut into bars. Should make about 20 servings.


*For curiosities sake here's the nutrition facts (I got this recipe from Recipezaar which is an awesome site that gives you nutrition information):

Serving Size 1 bar (recipe makes 20)
Calories 289 (from fat 134)
Fat 14.9 g
Carb 36.6 g
Fiber 1.7 g
Protein 5.9 g

Crockpot Italian Beef for Sandwiches

This recipe is from Real Mom Kitchen and it is fabulous. I love french dip sandwiches and this had kind of a french dip like taste - the meat is so moist and wonderfully flavored. I modified the ingredients just a little because I always have chicken broth on hand (the original recipe calls for beef broth instead). My whole family (that's all 3 kids!) loved these sandwiches.

Crockpot Italian Beef for Sandwiches

1 can chicken broth (about 2 cups)
1 1/2 teaspoons beef bouillon granules
1/2 cup water
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried minced onion
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 tsp dried chopped bay leaves (or 1 bay leaf - remove after cooking)
1 packet dry Italian salad dressing mix (Good Seasons)
2 1/2 lb beef chuck roast

Combine broth, bouillon granules, water, pepper, oregano, basil, dried onion, parsley, garlic powder, bay leaves (or leaf), and salad dressing mix. Whisk to combine. Place roast in crockpot and pour broth mixture over the meat. Cover and cook on low for 10-12 hours. 45 minutes before cooking time is done lift out meat and shred with 2 forks. Strain juices from crockpot into a bowl and then put back into crockpot. Put shredded meat back in crockpot and let meat absorb juices on low for about 45 minutes - I turned it to warm after about 25 minutes. Serve on crusty rolls or toasted hoagie rolls* with shredded mozzarella cheese on top of meat. SO good!!

*I used hoagie rolls. I opened up the rolls, brushed them with melted butter and sprinkled them with grated parmesan cheese then toasted them under the broiler until golden brown. This added a great taste to the sandwiches.

Beef Enchilada Pie

Everyone liked this one - thanks to Yummy Fun for another great one!

Beef Enchilada Pie

1 lb ground beef
1 onion, chopped (or 1 cup)
1 clove garlic, minced (1 tsp)
1 can tomato paste
1 cup water
1 small can green chilies
1 tablespoon taco sauce
1 tablespoon chili powder
1 tablespoon dry ranch dressing mix (about half a packet)
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1-2 jars carrot or butternut squash baby food, optional (my nod to Deceptively Delicious)
flour tortillas, medium/soft taco size (or corn tortillas if you prefer)
2-3 cups shredded cheese (I use monterey jack)
small can sliced olives, drained
1 tomato, diced (or 2-3 plum tomatoes, diced)

Brown ground beef and onions. Drain if necessary. Add garlic and cook another minute. Add tomato paste, water, green chilies, taco sauce, chili powder, ranch dressing mix, sugar, pepper, garlic salt, cumin, and baby food if desired. Stir well and heat through.

In a 2 quart round baking dish layer tortillas, meat sauce, cheese, olives, and tomatoes. Repeat layers 3-4 times ending with the meat sauce, cheese, and olives. Bake covered at 350 for 30 minutes. Take off cover and let cook for 2-3 more minutes. Let casserole cool for about 10 minutes before cutting. Serve with sour cream.

Crescent Rolls

This recipe is fan-freaking-tastic!! I love crescent rolls and these crescent rolls have such a great texture and buttery taste. They can also be frozen after you shape them - I love freezer recipes! I got this recipe over on Fun Foods on a Budget. This will be my go-to crescent roll recipe from now on.


Crescent Rolls

3 teaspoons yeast (I use SAF yeast)
2 cups warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
2 eggs
1 1/2 teaspoons salt
6-6 1/2 cups all purpose flour

In the bowl of a mixer dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to form a firm dough (for me it was 3 cups). Beat until all flour is incorporated and dough pulls away from sides of bowl.

Turn out onto a heavily floured surface: knead 8-10 times. Divide dough in half. Roll each portion into a large circle (mine ended up being almost 16 inches across). Spread dough with a little softened butter and then cut into 16 wedges (pizza cutter does this the best). Roll up the wedges from the wide end and make sure you pinch the end into the dough well so they don't unravel when baked.

To Bake Right Away:
Place rolled up rolls on a non-stick sprayed baking sheet at least 2" apart, curving the ends of the rolls to form crescent shapes. Cover and let rise in a warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown. When they come out of the oven brush rolls with melted butter.

To Freeze and Bake Later:
Place rolled up rolls on wax paper lined cookie sheets, curving ends of the rolls to form crescent shapes. Place cookie sheets in a freezer and when the rolls are frozen transfer them to ziplock bags. To bake, arrange frozen rolls on non-stick sprayed baking sheets. Cover and let thaw (works to do this in fridge overnight). Once thawed let the rolls rise in a warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown. When they come out of the oven brush with melted butter.

Sweet Barbecue Chicken

This is another great recipe from Yummy Fun. It is so easy. I made it with frozen chicken breasts and the sauce couldn't be simpler to throw together. We had it with shells and cheese and corn on the cob. So good!


Sweet Barbecue Chicken

5-6 chicken breasts (I used 4 frozen chicken breasts)
18 oz bottle BBQ sauce (I love Sweet Baby Rays)
1 packet dry onion soup mix
1 teaspoon granulated garlic
1/4 cup honey
ground black pepper, to taste
1/4 cup brown sugar

Combine bbq sauce, onion soup mix, garlic, honey and pepper. Place chicken breasts into a 9x13 baking dish and pour bbq sauce mixture over them. Sprinkle brown sugar over the the chicken. Cover with foil and bake for 30-40 minutes for thawed chicken or 1 hour for frozen chicken.

Shells and Cheese

I got this recipe from Good Things Catered. It is a great and easy macaroni and cheese, well shells and cheese. My kids couldn't get enough of it. Oh and this recipe makes a ton so I'm going to cut it in half next time I make it.


Shells and Cheese

1 lb medium shells pasta (Barilla pasta holds it's shell shape well)
16 oz block Velveeta (I used the lower fat 2% milk kind)
1/4 cup butter
2/3 cup 2% milk
1 teaspoon garlic salt
ground pepper, to taste

Cut Velvetta and butter into small cubes and set aside.

Boil pasta according to package directions; when done, drain, and put pasta back in pot with a little bit of the cooking water. Mix velveeta cubes, butter cubes, and 1/3 cup milk into the pasta. Fold in until everything melts and becomes creamy. Add garlic salt and ground pepper to taste. Slowly add the remaining milk until desired consistency is reached.

Rosa Chicken Pasta

My children ate visible spinach last night. Serious. I know it's shocking. I saw it with my own eyes and still don't quite believe it. Thanks to Yummy Fun for this great and surprisingly kid friendly recipe. Oh and it's super fast too.


Rosa Chicken Pasta

4 chicken breasts, seasoned and cooked then cubed (great to do this ahead and freeze)
12 oz bowtie pasta
1 jar marinara sauce (I used a 23.5 oz Newman's Own Organic Marinara and it was great)
2 cups spinach ( about 2 handfuls)
1/2 cup fresh grated Parmesan cheese
salt and pepper

Boil noodles according to package directions, drain and set aside.

In a large skillet heat chicken and marinara, bring to a boil. Add cooked pasta and spinach and toss (I let the spinach wilt a little). Remove from heat. Add Parmesan. Serve with extra Parm on individual servings.

Snickerdoodles

Snickerdoodles are great cookies aren't they?! They are like the cinnamon toast of cookies with a lovely crispy sugary outside and soft wonderfulness inside. And they are SO good right out of the oven!


Snickerdoodles

3 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 cup butter or butter flavored shortening (butter=chewier, shortening=fluffier; I used shortening)
2 eggs
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees. In a bowl whisk together flour, cream of tarter, baking soda, and salt. Set aside.

Using a mixer cream together 1 1/2 cups sugar and butter until light and fluffy. Add in eggs one at a time. Slowly add the flour mixture and mix until well incorporated.

Mix together 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/2" balls and roll in the cinnamon/sugar mixture. Place on ungreased baking sheets 2" apart and bake at 350 for 10-12 minutes. Do not let them brown, bake until light and golden.

My Sister's Pizza

This is the dough that my sister uses for bread and pizza. It is a really quick way to make pizza! So much faster than ordering and waiting for the delivery guy and it's great pizza too. You have to make it with liquid lecithin which I found at a natural foods market. This recipe makes 2 large pizzas.


My Sister's Pizza

5 1/4 cups white bread flour
1/4 cup sugar
1/2 tablespoon salt
1 1/2 rounded tablespoons SAF yeast
1 1/2 tablespoons liquid lecithin (once you know what that looks like you can just eye ball it)
2 cups hot tap water

Mix dry ingredients in the bowl of a mixer (flour, sugar, salt, and yeast). Add lecithin and water. Mix for 1 minute with dough hook. Check consistency - it should be like a stiff cookie dough - if it's too dry add more water, if the dough is too moist add more flour. Mix for 5 minutes and do not add any water or flour to dough after is has finished mixing.

Spray counter or a flat surface with cooking spray, also spray your hands so you can handle the dough easily. Knead dough into a nice smooth ball. Cut in half. Roll each half out and then place on pizza pans that have been sprayed with cooking spray, rolling and pressing the dough out to the edges.

Top with pizza sauce and toppings of choice. No need to let it raise. Put toppings on and stick right into the oven. Bake at 375 for 18 - 25 minutes. Watch to see when it's ready. When done take out of oven and brush edges with butter (makes them softer and tastier:)).


Some Pizza Topping Ideas:

BBQ Chicken Pizza
Top with 4 oz tomato or spaghetti sauce mixed with 4 oz bbq sauce. Then top with cooked chicken, red onions, crumbled bacon, olives, and mozzarella cheese.

Chicken Alfredo Pizza
Top with 8 oz alfredo sauce, cooked chicken, green onions, chopped tomatoes, grated parmesan and mozzarella cheese.

Cheesy Batter Bread

Last night we had chili and hot dogs and I made this cheesy batter bread to go along with it. Since this is a batter bread it has a different texture than other yeast breads (it's more crumbly and dense), but it was super easy, yummy, and a great side to chili and hot dogs. I think next time I might increase the seasonings a little.


Cheesy Batter Bread

2 cups all purpose flour
2 tablespoons sugar
1 pkt yeast or 2 1/4 teaspoons yeast
1/4 teaspoon onion powder (next time I might use garlic powder instead)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese (sharp is best for flavor)
additional cornmeal

In a large bowl combine 1 1/2 cups flour, sugar, yeast, onion powder, salt, and pepper. In a small saucepan heat milk and butter to 130 degrees (that's before a boil). Add to flour mixture and beat until moistened. Add egg; beat on low speed for 30 seconds and then on high speed for 3 minutes. Stir in cornmeal and remaining 1/2 cup flour. Stir in cheese. The batter is super thick so you work it in as best you can, but don't knead the dough. Cover bowl and let rise for 20 minutes.

Stir dough down. Grease a loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared loaf pan. Cover and let rise in a warm place for 30 minutes.

Bake at 350 for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Ravioli with Sun Dried Tomato Cream Sauce

This was a hit for dinner tonight. It went over almost as well as spaghetti and meatballs and that is saying something in my house.


Ravioli with Sun Dried Tomato Cream Sauce

2 tablespoons butter
1 clove garlic, minced
1 cup chicken broth
7 oz jar sun dried tomatoes, drained and rinsed
2 cups cream (I used 1 cup table cream and 1 cup whipping cream because that's what I had on hand)
1 1/2 teaspoons dried basil
salt and pepper
1/2 cup Parmesan cheese (plus more for topping)
1-2 tablespoons Ultra Gel (a modified food starch like cornstarch that I use to thicken sauces)
24 oz bag frozen cheese ravioli (I use the small round kind because they don't come apart as much as the square kind)


Cook ravioli according to package directions, drain and set aside.

Drain and rinse sun dried tomatoes and then pulse them in a food processor until they are chopped fine. Set aside.

While ravioli is cooking melt butter in a skillet. Add garlic and cook for 30 seconds. Add broth, finely chopped tomatoes, and basil and bring to a boil. Simmer uncovered for 10 minutes or until tomatoes are tender. Add cream and ultra gel if you have it. Bring to a boil, stirring. Simmer over medium heat until sauce is a thickness you desire. Add Parmesan cheese and season with salt and pepper. Remove from heat. Add cooked ravioli to the sauce. Serve with Parmesan on top.

Eggless Carrot Cake

This super moist carrot cake recipe is from my fabulous baker friend Jenny! She has allergies in her house so this cake is completely eggless and I imagine a bit healthier than some carrot cake recipes I've seen with a heck of a lot more sugar them. I think the applesauce is what makes it so moist. Thanks for this great recipe Jenny!!


Eggless Carrot Cake

2 1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
2 cups applesauce
1 teaspoon vanilla
1 cup vegetable oil (I used canola)
2 cups finely grated carrots

Preheat oven to 350. In a large bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt. In medium bowl, mix sugar, applesauce, vanilla, and oil. Add the wet ingredients to the dry ingredients and mix. Stir in carrots. Grease and flour two 8" round cake pans and pour in the batter. Bake for 35-40 minutes or until toothpick comes out clean. Let the cake cool completely. Layer the two rounds with cream cheese frosting in between, then frost the whole cake with cream cheese frosting.

Deviled Eggs

Here's my simple deviled egg recipe. It's our Easter tradition to turn our dyed eggs into deviled eggs for Easter dinner. We love these eggs! They are so darn good!


Deviled Eggs

12 hard boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup or more mayonnaise
paprika, to sprinkle on after

Peel eggs, cut eggs in half taking out the yolks. In a food processor (I have a mini one that is great for the job) combine yolks, salt, dry mustard, pepper and mayonnaise. Blend until smooth. Add more mayonnaise as needed to make a smooth mixture. Put egg mixture into a quart size ziplock and snip one corner, use to pipe yolk mixture into the egg whites. Sprinkle with paprika.

Au Gratin Broccoli and Cauliflower

This one is from Sisters' Cafe and it's a yummy side dish. I was a great accompaniment to the Russian Roast that we had for Easter dinner tonight. I have to admit I had misgivings when spooning the cheesy mayonnaise mixture over the unsuspecting and incredibly healthy steamed broccoli and cauliflower, but I did it anyway... And am glad I did! It was good! And it's Easter! Fat grams don't count on holidays.


Au Gratin Broccoli and Cauliflower

16 oz fresh broccoli and cauliflower florets ( I used 1 1/2, 12 oz bags that were precut)
1/2 cup mayonnaise
1/2 cup shredded cheddar
1/2 cup shredded Parmesan
3 green onions, sliced thin
1 clove garlic, minced
1 tablespoon dijon mustard
1/8 teaspoon cayenne pepper
1 tablespoon Italian seasoned breadcrumbs
1/4 teaspoon paprika

Preheat oven to 350. Stir together mayo, cheeses, green onions, garlic, mustard, and cayenne; set aside. In a pot filled with about 2 inches of boiling water steam broccoli and cauliflower for 7 minutes. Drain well. Arrange broccoli and cauliflower in a baking dish. Spoon cheese mixture over florets. Sprinkle with bread crumbs and paprika. Bake for 20-25 minutes or until golden brown.

Egg Attacks

In my family growing up every Easter my parents would buy large quantities of Reese's Peanut Butter Eggs and they were lovingly referred to as "Egg Attacks". Oh the memories... Well this year I found an awesome recipe from Paula Deen for homemade chocolate covered peanut butter eggs and I had to try it. Our family had so much fun last night making these together - it is a great recipe to make with kids cause they can form the peanut butter mixture into eggs and roll them in the chocolate. I think it will become a Easter tradition. Oh, did I mention how absolutely scrumptious they are??!!!


Egg Attacks

1/4 cup firmly packed brown sugar
1/4 cup butter
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
12 oz semi sweet chocolate chips
2 tablespoons butter flavored shortening

In a microwave safe bowl microwave brown sugar and butter in 30 second intervals, stirring between each, until brown sugar is melted. (For me it took 1 minute.) Stir in powdered sugar, peanut butter, and vanilla. Shape mixture into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Take out of fridge and shape mixture by teaspoonfuls into egg shapes. Place on a cookie sheet covered with wax paper and refrigerate for 30 minutes.

In a microwave safe bowl microwave chocolate chips and butter flavored shortening in 30 second intervals, stirring between each, until chocolate is smooth. Let sit to cool slightly. Using the tines of 2 forks roll eggs in chocolate to coat. Place chocolate covered eggs on parchment or wax paper to dry. When dried remove eggs to an air tight container and there they can keep for a week (I dare you to try and let them last that long!!:)).

Easy Cheesy Rolls

Okay, I just tried to look for where I got this recipe and I can't find it... I know its from one of the recipe blogs that I follow and its been posted really recently. Hmmm, well just know that I did not come up with these super yummy rolls myself, but I think they are awesome!! We had them with Lentil Stew the other night and they were great!!


Easy Cheesy Rolls

1/4 cup butter, melted
2 tablespoons Parmesan cheese (the cheapo green can one)
1 tablespoon dried basil
1 teaspoon granulated garlic
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella, shredded
1 tube Pillsbury Grands Buttermilk Biscuits (the big flaky ones)

In a bowl combine butter, parmesan, basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit with a rolling pin. Put some cheese into the center of each biscuit and fold dough around cheese pinching as you go to form a ball. Roll each ball of dough in the melted butter mixture and place on a baking sheet. Bake at 375 for 10 - 12 minutes or until rolls are golden brown. Makes 8 rolls.

Chicken Fajitas

I think I've been in a Mexican food mood lately. These fajitas are an easy and quick meal to whip up. My kids of course aren't huge fans of the green pepper, but oh well they just pick them out.


Chicken Fajitas

4 chicken breasts, pounded flat and cut into finger width strips
2 tablespoons canola oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup lime juice
1 red onion, sliced
2 green bell peppers, cut into strips
1 teaspoon taco seasoning

Toppings:
guacamole
sour cream
shredded cheese
diced tomatoes
salsa

Pound chicken and cut into finger width strips. Heat canola oil in a large skillet. Add chicken and stir fry it until it is white all the way through. Add peppers and onions to the chicken and stir fry till tender. Sprinkle with cumin, salt, chili powder, and lime juice while vegetables are cooking. Once vegetables are tender enough (check peppers to make sure they aren't too crunchy) sprinkle with taco seasoning and stir around. Serve hot with warm tortillas and toppings of choice.

Whole Wheat Muffins

This recipe is from my friend Corinne and it is wonderful! I love good whole wheat recipes! These muffins are superb with a little butter and honey... Mmmmm....


Whole Wheat Muffins

1 egg beaten
1 cup buttermilk
1/2 cup brown sugar
1/4 cup canola oil
1 1/2 cups whole wheat flour (plus 2 tablespoons for high altitude)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Mix together egg, buttermilk, brown sugar, and oil. Add to dry ingredients and mix until just blended. Spoon into greased muffin tins and bake at 400 for 15 minutes. For me it made 12 muffins.

Mrs. Richard's Cake

This is my hubby's favorite cake and I made it for his birthday a couple weeks ago. It's called Mrs. Richard's Cake because we always use Mrs. Richard's brand caramel sauce in it. SO good. It is an ooey gooey wonder of a cake and I hope if you've never had it that you give it a try.


Mrs. Richard's Cake

1, 9x13 chocolate cake, already baked
1/2 jar of Mrs. Richard's caramel ice cream topping
1/2 can sweetened condensed milk
8 oz tub Cool Whip, thawed
2 Skor bars or Heath bars, broken up into bits

When cake is cool, poke holes in cake with the handle of a wooden spoon. Combine caramel topping with milk and pour over the cake. Top with Cool Whip. Break up candy bars and sprinkle on top of Cool Whip. Serve immediately or refrigerate - it gets ooey and gooeier the more it sits.

Crockpot Shredded Beef for Tacos

Thanks to Mommy's Kitchen for this one. I love shredded beef at Mexican restaurants and this recipe is fabulous for that restaurant taco taste at home. Everyone wants me to make these kind of tacos instead of regular old browned hamburger ones from now on. And it's a crockpot recipe!!! Yay!!


Crockpot Shredded Beef for Tacos

2 lb chuck roast
2 packets of taco seasoning mix
picante sauce
3/4 cup water

Place chuck roast in slow cooker. Sprinkle 1 packet of taco seasoning over the roast and then pour 1 cup of picante sauce over it. Cook on low for 6 to 8 hours. Remove roast to a cutting board and shred meat with 2 forks (I meticulously take out all the gross fat because I'm very picky about that kind of thing). Wipe out the baked-on stuff in the crockpot and place the meat back in. Sprinkle with about 1/2 a packet of taco seasoning and 3/4 cup water and a bit more picante sauce and stir around. Let heat all the way through on high, stirring occasionally till it is hot.

Serve shredded meat in taco shells and tortillas with your favorite taco fixings - we like shredded lettuce, shredded cheese, sour cream, salsa, guacamole, and diced tomatoes.

Chicken Salad

I had the occasion recently to have a few wonderful friends over so I made chicken salad to have on croissants. This is a recipe that I've been making for a while. Sometimes I add an additional ingredient like cashews or halved red grapes or diced kiwi just to spice it up a bit.


Chicken Salad

4 cups cooked and cubed chicken (I use a rotisserie chicken)
1 cup diced celery
3/4 cup thinly sliced green onions
3 hard boiled eggs, chopped
1/2 cup mayo
1/4 cup sour cream
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1/8 teaspoon paprika
dash of onion salt

In a large bowl combine chicken, celery, green onion and eggs. In another bowl combine the rest of the ingredients. Pour the mayo mixture over the chicken mixture and toss. Stir in any additional ingredient that you desire if you want a fancier chicken salad (like grapes, slivered almonds, diced avocado, diced dill pickle, mandarin oranges, cashews, or diced kiwi, etc. etc.). You may find that you need to add a little more mayo to give the salad the consistency you want. Serve on split croissants or in pita pockets.